Korean Tuna Kimchi Soup (Spicy Fermented Kimchi and Canned Tuna Soup)
Quick answer
Kimchi goes into the pot first to be stir-fried until its sharp acidity mellows and its aroma deepens, then canned tuna, tofu, onion, and gochugaru are added with water a...
What makes this special
- Chamchi kimchi guk combines stir-fried fermented kimchi and canned tuna for a rich, savory, and spicy broth.
- Kimchi stir-fried 2 minutes first to mellow raw acidity and open up its aroma
- Tuna oil disperses through the broth as a layer of umami separate from the tuna flesh
Key ingredients
Core cooking flow
- 1 Slice 300g napa kimchi into 4cm lengths for easy eating and cut 220g firm tofu into 2cm cubes.
- 2 Add a layer of sesame oil to a pot and stir-fry the kimchi over medium heat for about 2 minutes.
- 3 Pour 1.3L water into the pot and add 100g thinly sliced onion, 1 tbsp minced garlic, and 1 tbsp gochugaru.
Kimchi goes into the pot first to be stir-fried until its sharp acidity mellows and its aroma deepens, then canned tuna, tofu, onion, and gochugaru are added with water and brought to a simmer. The oil from the tuna disperses through the broth, adding savory depth without any heaviness. Soup soy sauce provides the base seasoning, keeping the stock clean rather than muddy. Tofu is added only after the liquid reaches a full boil so the cubes hold their shape, and a pour of reserved kimchi brine at the end brings both salinity and a second hit of fermented tang that defines the finished broth.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Slice 300g napa kimchi into 4cm lengths for easy eating and cut 220g firm tofu into 2cm cubes.
Large cubes ensure the tofu remains intact and does not crumble during the boiling process.
- 2Control
Add a layer of sesame oil to a pot and stir-fry the kimchi over medium heat for about 2 minutes.
Fry until the sharp acidity mellows and a deep, savory aroma rises.
- 3Control
Pour 1.3L water into the pot and add 100g thinly sliced onion, 1 tbsp minced garlic, and 1 tbsp gochugaru.
Simmer over medium heat for 10 minutes until the kimchi softens.
- 4Control
Add 150g canned tuna with its oil to the pot to enhance the savory depth.
Season with 1 tbsp soup soy sauce and simmer for 5 more minutes to unify the flavors.
- 5Finish
Carefully add the tofu cubes to the boiling soup and cook for 3 minutes.
Slice 1 green onion stalk on a diagonal and add it to the pot for a fresh finish.
- 6Finish
Taste the broth and adjust the saltiness by adding reserved kimchi liquid as needed.
Once the fermented tang has balanced the soup, turn off the heat and serve in a bowl.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
Recipes That Go Well With This
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Korean Tuna Kimchi Stew
Aged kimchi and canned tuna are cooked together in this streamlined version of kimchi jjigae that skips the traditional pork. The tuna's oil enriches the broth quickly without a long simmer, while the well-fermented kimchi provides a deep sourness that anchors the stew's flavor. Firm tofu, onion, and green onion fill out the pot, and a spoonful of chili flakes keeps the heat assertive. Draining most of the oil from the canned tuna before adding it prevents the broth from becoming too greasy. Using thoroughly aged kimchi with a pronounced sour tang is what gives the broth its depth, and simmering uncovered over high heat for two to three minutes at the end thickens the liquid to a consistency that coats rice well.
Korean Pork Kimchi Stew (Fermented Kimchi & Pork Shoulder)
This traditional Korean stew is prepared by simmering aged kimchi and pork shoulder to create a rich and savory broth. The marbled fat from the pork shoulder balances the sharp acidity of the fermented kimchi, producing a deep umami flavor. The cooking begins by stir-frying the pork and kimchi for three minutes to mellow the sour notes. Next, chili flakes, minced garlic, and soup soy sauce are incorporated briefly, followed by water and sliced onions. Simmering the stew for fifteen minutes softens the pork and allows the flavors to meld. Adding a small amount of kimchi brine during this process enhances the fermented depth of the broth. The dish is finished by layering thick slices of tofu and chopped green onions on top, simmering until they are heated through. It is served hot, typically alongside a bowl of steamed rice.
Korean Seaweed Rice Porridge
Miyeok-juk is a Korean porridge made by first stir-frying rehydrated dried seaweed in sesame oil before simmering it with soaked rice over low heat. The stir-fry step is what distinguishes this porridge: it drives off the seaweed's raw marine edge and allows sesame oil's nutty fragrance to permeate the entire pot. As the soaked rice cooks down with the seaweed, the grains break apart and release their starch, producing a smooth, thick consistency without the need for any thickener. Soup soy sauce seasons the porridge lightly so the natural depth of the seaweed comes through without salt overpowering it. A final drop of sesame oil just before serving revives the aroma. Because the result is easy to digest and gentle on the stomach, this porridge has long been a fixture at Korean breakfast tables, served to anyone recovering from illness, and prepared specifically for mothers in the weeks following childbirth. The tradition of eating miyeok-juk on birthdays traces back to this postpartum association, as mothers consumed it to rebuild strength and nourish their infants through nursing. Mild, warming, and requiring nothing more than pantry staples, the porridge remains one of the most reliably comforting dishes in the Korean kitchen.
Korean Bean Sprout Kimchi Soup
The preparation of this traditional Korean soup follows a two-part process designed to build layers of flavor by stacking different ingredients over time. The foundation begins with aged kimchi and a substantial amount of the fermented liquid from the kimchi jar. These ingredients are combined with anchovy stock and allowed to simmer together for a duration of eight minutes. This initial cooking period is essential for the broth to fully absorb the acidic depth of the fermented vegetables. As the mixture simmers, the liquid transforms into a deep shade of brick red, signaling that the base has reached the correct concentration for the next set of ingredients. After the initial simmering period is complete, bean sprouts are introduced to the pot along with gochugaru, minced garlic, and soup soy sauce. It is important to leave the lid off the pot for the remaining five minutes of the cooking process. Leaving the soup uncovered during this specific stage facilitates the removal of the raw scent that can sometimes be associated with fresh bean sprouts. Furthermore, this method prevents the liquid from being diluted by trapped steam, which allows the various flavors to concentrate and sharpen rather than becoming softened. In the final minute of preparation, sliced green onion is incorporated into the broth. This addition provides a fresh herbal element that lifts the profile of the soup and balances the heavier fermented notes of the kimchi base. If the kimchi used in the recipe is not sufficiently fermented, the resulting broth may lack the necessary sharpness. In such cases, adding half a teaspoon of vinegar can enhance the acidity to the desired level without changing the fundamental character of the broth. The combination of the deep flavors from the kimchi and the natural crispness of the bean sprouts results in a liquid that is both warming and restoring. Because of these properties, this dish has a long history as a reliable remedy for hangovers in Korea, and it remains a common staple for families to consume during the cold weather seasons.
Serve with this
Korean Spicy Radish Salad
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Korean Dried Radish Soy Pickles
Mu mallaengi jangajji is a Korean pickled dried radish that exploits the concentrating effect of dehydration to achieve a depth of sweetness and chew that fresh radish pickles cannot match. The dried radish strips are first soaked in lukewarm water to restore their flexibility, then coated with gochugaru before being submerged in a brine of soy sauce, vinegar, and sugar that has been briefly boiled and cooled. Drying collapses the radish cell walls and concentrates the natural sugars, so when the rehydrated strips absorb the brine, the sweetness hits in layers beneath the chili heat. The texture of the rehydrated strips is distinctly chewy rather than crisp, which makes each bite feel satisfying and substantial. Soy sauce provides a dense, savory floor while vinegar lifts the salt and keeps the palate clean, and a scatter of toasted sesame seeds adds a faintly nutty finish. After resting for a day the seasoning stabilizes and the flavors meld, producing a banchan assertive enough to carry a full bowl of plain rice on its own.
Korean Radish & Shrimp Pancake
Julienned Korean radish and small peeled shrimp are combined in a pancake batter fortified with a measured amount of potato starch for added crispiness. Egg is mixed into the batter to improve binding and keep the pancake intact when flipped. Scallions are distributed throughout for a mild, grassy fragrance. Radish releases notable moisture as it cooks, so frying over high heat is essential to drive off that liquid quickly and achieve a crisp outer surface. The sharp, slightly bitter edge of raw radish disappears with heat and gives way to a gentle natural sweetness that pairs cleanly with the mild, delicate flavor of the shrimp. Pressing the center of the pancake down with a spatula while frying encourages even browning all the way through.
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Kimchi-soegogi-guk is a Korean soup that unites two powerhouse ingredients, well-fermented kimchi and beef, in a ruddy, aromatic broth. The beef is stir-fried in sesame oil first, building a savory foundation, then chopped kimchi joins the pan and cooks until its acidity mellows and merges with the rendered fat. Water is added, and as the pot simmers, the kimchi continues to break down, thickening the liquid and staining it a deep red. Soup soy sauce and garlic adjust the seasoning, while blocks of tofu absorb the surrounding flavors and provide a soft counterpoint to the chewy beef. The finished soup is hearty and warming, with the tangy complexity of aged kimchi meeting the clean savoriness of beef in every spoonful. It pairs inseparably with a bowl of steamed rice, which soaks up the broth and balances the heat.
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